Chef Clifford will prepare two versions of chowder: “It’s bacon and potatoes that define a chowder; anything else can change according to the season and availability.”
Version #1 Shrimp and corn chowder, tomato base, shellfish stock, with a touch of Pernod (anisette).
Version #2 White fish chowder, cream and fish stock base, with a splash of white wine
His chowders are brothy, which he finds more flavorful and nutritious (rather than the traditional thickened versions).
He will also demonstrate the production of both broth (stock) preparations and provide detailed recipes for each dish.
The cost of the class is $25 (all proceeds are donated to UUFP). Please register for the class via email: memberservices@uupottstown.org